Ingredients:
Crushed or shaved ice
Rose Stroop
Selasih (sweet basil seeds, soaked in water until expanded)
Cincao (grass jelly)
Rock melon or Nangka
Santan or sweetened condensed milk

Directions:
Place the crushed or shaved ice in a large glass add the selasih, nangka and cincao. Pour a little rose stroop over the top and add the santan or condensed milk. If using the condensed milk make sure to adjust the rose stroop as it will otherwise be too sweet.

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Ingredients:

• 18 lychees
• 6 tablespoons soursop, peeled, deseeded, with flesh extracted
• 4 handfuls ice
• Juice of 6 limes
• Lychee Liqueur, approx 3 second pour (to taste)
• Cointreau, approx a 3 second pour (to taste)

Directions:

• Place all the ingredients into a blender, reserving 6 lychees for garnish. Place a lychee in each glass and fill with martini.

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2 1/4 cups water
3 six-inch cinnamon sticks
5 star anise
10 whole cloves
10 ketumbar seeds
7 cardamom pods, broken open
1 stalk serai, bottom 5 inches only, peeled and trimmed and pounded to release the fragrance
3 thick slices of jahe, pounded a bit to release the juices
2 tablespoons of Indonesian gula jawa

Tags: bandrek, jahe, minuman, serai, cinnamon, gula merah, indonesian, recipe

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600 gram chopped pineapple
1/2 cup of caster sugar
4 kaffir lime leaves, remove the middle stalk
500 ml santan (coconut milk)
140 ml vodka
Juice of one lime
Ice

Directions:
1. Blend pineapple and sugar in the blender till smooth. Add the kaffir lime leaves, coconut milk and vodka and blend till smooth
2. Blend with ice serve immediately in tall glass

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Ingredients

Avocado
Nangka (Jackfruit)
Tapai singkong
Kolang Kaling
Santan
3 tab Sweetened condensed Milk
Kelapa Mudah ( Young coconut meat), shredded

Preparation:

1. Peel and cut the avocado in small pieces, do the same with the nangka and tapai singkong

2. Mix all together in a bowl. Sweeten to taste with the condensed milk.

3. Serve in individual tall glasses or dessert bowls with shaved ice.

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Preparation:

1. Peel the singkong and cut into 10 cm lengths and cut these lengths into half lengthwise
2. Steam until cooked
3. Sprinkle grated ragi over the top and wrap in banana leaves
4. Place in a container, banana leaf and all
5. Leave in a dark and warm place for about three days

Note:
When ready chill in refrigerator. Can be eaten just like that on its own or you can cut it into small pieces and put it in the Es Campur or you can coat it with a fritter batter and fry. and serve with ice cream

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Ingredients:

500 gr Beras Ketan (Glutinous Rice)
Ragi (Dry Yeast balls) (Available from your Asian grocery store)
1/2 cup of Castor sugar (Make into a syrup with a cup of water)
Banana Leaf

Preparation:

1. Soak the ketan in water for half an hour and then steam until cooked
2. Place on the banana leaf and grate the yeast over the top of the rice.
3. Fold the rice so that the yeast is in the middle and Place in a large jar or saucepan
Cover with more banana leaf and lid
Store in a warm, dark place (Fold in a blanket or similar cloth)
4. Leave for about three to four days depending on the weather
5. To test if it is ready smell it and taste a little to see if it has finished fermenting
6. Add the sugar syrup and store in an airtight jar in the fridge.

Note:

You can also substitute the white ketan for the black variety just remember that the ketan must be cooked perfectly otherwise you will end up with hard pieces of ketan in your tape.
Another variety of the tape is made from Singkong (Catella pohon) (Cassava)

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100 g biji delima (pacar cina) (available from your local Asian grocery)
200 g raw peanuts, boiled and peeled
100 g Mung beans (kacang hijau), boiled
1 liter water
100 g sugar
1 finger of ginger
4 slices of bread (chopped very fine)

Preparation:

1. Boil the pacar cina until transparent
2. Drain and rinse stirring so that the beads separate
3. Mix the water, sugar and ginger Bring to a boil and strain until clean

Note:

Take little bowls and place 2 dessertspoons of the pacar cina, some boiled peanuts and boiled mung beans and sprinkle the breadcrumbs over the top
Pour the ginger hot sauce over the top

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1 small bottle of rose essence
1 kg white sugar
1.5 litres of water

Preparation:
Mix all ingredients and bring to the boil. Cool. Bottle when cool

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Preparation:
1. Look for medium-sized papaya (slightly larger than a pear) with smooth, un-bruised skin, and a fruity aroma.
2. Cut papaya in half, remove seeds, and peel skin.
3. Cut in medium chunks and place in vodka with lemon peel (twist to release flavour).
4. Let steep for 1 week.
5. Strain and squeeze fruit, extracting juice. If desired, add sugar syrup.

Note:
Store for 3 weeks.

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